Note: Descriptions are shown in the official language in which they were submitted.
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WO 2010/049142 A I PCT/EP2009/007712
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NUTRITION COMPOSITION CONTAINING
OMEGA-3 FATTY ACIDS AND MCTS
The invention relates to a nutritional composition containing fatty acids,
proteins,
carbohydrates, and other components, which, as a complete food, can be used
for short-term or longer-term consumption or can also be used in a dieting
context.
EP 0 843 972 B1 has already disclosed a nutritional composition, which is for
treating the metabolic syndrome and is based on the combination of so-called
medium chain fatty acids (MCTs) with 8 or 10 carbon atoms at a high percentage
by weight of 55 to 95 wt% and omega-3 fatty acids at a low percentage by
weight
of 5 to 25 wt%. A nutritional composition of this kind tailored to treatment
of the
metabolic syndrome, however, seems unsuitable for use as a complete food
and/or for weight loss in a dieting context.
The object of the present invention, therefore, is to propose a nutritional
composition of the type mentioned at the beginning, which, as a complete food,
supplies all of the nutrients and energy required by the human body, but at
the
same time activates the burning of fatty acids in the liver and therefore
results in
a reduction of the fat mass in the fatty tissues and to a reduction of lipid
levels in
the blood.
This object is attained according to the invention with a nutritional
composition
according to the defining characteristics of claim 1.
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Advantageous embodiments and modifications of the invention are the subject of
the dependent claims.
The proposal according to the invention is based on the fatty acids of the
nutritional composition according the invention being essentially composed of
two components; the first component is composed of a significantly high
percentage of omega-3 fatty acids of at least 25 wt% and the second component
is composed of medium chain fatty acids with 8 to 12 carbon atoms at a
percentage of at most 50 wt%, the respective proportions of the components
each measured relative to the total weight of fatty acids in the nutritional
composition.
An optimum body composition from a health standpoint is constituted by a
minimum of fat mass in the fatty tissues and a maximum of well-trained muscle
mass. As a rule, it is only possible to achieve such a state through maximum
endurance training in top athletes (long-distance runners). In untrained
people
with an increased fatty tissue mass (overweight, obesity) the problem is that
on
the one hand, for example as part of a diet featuring extremely low-calorie
food, it
is possible to achieve a gradual melting away of the excess fat mass, but due
to
a lack of training and due to the diet itself, a loss in muscle mass occurs at
the
same time. On the other hand, an uncontrolled training program does lead to
increased calorie requirement of the musculature, at the same time, however,
poor oxygen uptake results primarily in the burning of carbohydrates (glucose
and glycogen) and not fatty acids from the fatty tissues. This process does in
fact
lead to improved fitness, but not to the desired health-enhancing effect of a
decrease in the excess fat mass in the fatty tissues.
This problem can be overcome by using the nutritional composition according to
the invention. Due to its high percentages of at least 25 wt% of omega-3 fatty
acids and up to 50 wt% of medium chain fatty acids with 8 to 12 carbon atoms,
the nutritional composition according to the invention is a very fatty food,
which
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can be used in liquid form as a beverage, for example, but can also be used in
a
paste-like form, e.g. in yogurt, pudding, dressings, ice creams, and sauces.
It is
also possible for it to be provided in a dried, for example powdered, dosage
form.
Due to the high fat content, it produces a very high satisfaction value, thus
allowing the daily quantity as a hypocaloric food to be easily tolerated
without
hunger pangs.
The combination on which the invention is based, composed of at least 25 wt%
of omega-3 fatty acids and at most 50 wt% of medium chain fatty acids with 8
to
12 carbon atoms, which are also referred to as MCTs, results in a maximum
activation of the burning of fatty acids in the liver. This activation of
lipometabolism in the liver indirectly results in a decrease in the fat mass
in the
fatty tissues and to a reduction of the lipid levels in the blood, in
particular a
reduction of the fatty acids and triglycerides in the blood.
In the context of the present invention, the inventors have discovered that
consuming the nutritional composition according to the invention causes the
body, within a short time, to switch over to fat burning mode, specifically
resulting
in a decrease in the fat mass in the fatty tissues and a reduction of the
lipid levels
in the blood.
A particularly effective fat burning in the liver is achieved if consumption
of the
nutritional composition according to the invention is accompanied by an
activation of fat burning in the musculature through aerobic training,
particularly if
direct measurement of oxygen and carbon dioxide concentrations in the exhaled
breath is used to monitor the training so that the person always remains in
the
aerobic range and therefore uses only fatty acids to produce energy in the
musculature.
In addition to the immediate positive effects on health due to the reduction
of risk
factors, in particular overweight, obesity, and elevated lipid levels in the
blood,
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the use of the nutritional composition according to the invention achieves a
lasting improvement in the metabolic activity at rest, the so-called basal
metabolic rate, and therefore also achieves a resistance to the tendency to
regain weight, i.e. the yo-yo effect that frequently occurs when dieting.
In the context of the invention, the fatty acids of the nutritional
composition
according to the invention are understood to be in the form of both free fatty
acids and esterified fatty acids. They can be triglyceride-bonded or can also
be in
the form of fatty acid ethyl esters.
Preferably, the omega-3 fatty acids used in the nutritional composition
according
to the invention are eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA),
and alpha-linolenic acid (ALA), which can be used both individually and in
various mixtures depending on their availability.
The nutritional composition also contains a significantly higher percentage of
omega-3 fatty acids than omega-6 fatty acids; it is regarded as particularly
advantageous if the fatty acids of the nutritional composition according to
the
invention contain at most 6.5 wt% of omega-6 fatty acids.
A nutritional composition that is particularly suitable for attaining the
objects
stated at the beginning contains approximately 50 to 60 en% fatty acids, 15 to
25
en% proteins, and 20 to 30 en% carbohydrates.
The unit en% expresses the theoretical percentage of the respective component
in the total energy content of the nutritional composition, based on the
assumption of a full utilization of the energy content of the nutritional
composition
in the organism.
The dual principle on which the nutritional composition according to the
invention
is based, namely a combination of a high percentage of omega-3 fatty acids and
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medium chain fatty acids with 8 to 12 carbon atoms (MCTs) is also suitable for
treatment of various indications such as metabolic diseases, diabetes,
obesity,
inflammatory diseases of all types due to inhibition of eicosanoids,
cardiovascular
diseases due to the anti-arrhythmic effect of eicosapentaenoic acid (EPA),
5 increased brain performance for infant intelligence development through
administration of high dosages of DHA and for prevention of dementia,
antipsychotic effect, anti proliferative effect in the context of a cancer
diet, which
can also be supplemented as needed with a series of additional components that
can be added to the nutritional composition according to the invention.
It is thus possible for the nutritional composition according to the invention
to
contain additional components, among other things dietary fiber, in order to
increase the regularity of the digestive system.
An improved transport of fatty acids into the mitochondria can be achieved
through the addition of carnitine as an additional component of the
nutritional
composition according to the invention.
Another possible component of the nutritional composition according to the
invention is a lecithin fraction composed of so-called omega-3 eggs, i.e. a
lecithin-(phosphatidyl choline) fraction from the eggs of hens that have been
fed
an omega-3 rich diet. It is known that when hens are fed flax seeds and/or
fish
meal, they produce high quantities of omega-3 fatty acids, namely ALA, EPA,
and DHA in the sn-2 position (1 position) of the egg lecithin. It is thus
possible to
enrich each hen's egg with 150 to 200 mg of omega-3 fatty acids. The lecithin
fraction - the raw lecithin - can then be extracted from these omega-3 eggs.
This
feed-based approach is used in Germany and also in other countries to
commercially produce omega-3 eggs. The biological advantage of omega-3
lecithin lies in the fact that after absorption in the small intestine, the
form
circulating in the blood is precisely the one that remains in the body over
the long
term in the form of omega-3 fatty acid, namely in the form of a membrane
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phospholipid, which in turn is integrated into all cell systems of the body,
including those of the central nervous system.
If the nutritional composition according to the invention is to also be used
as a
liquid beverage, then it is also possible to use the omega-3 lecithin as a
stand-
alone emulsifier. In the context of the invention, the lecithin-(phosphatidyl
choline) fraction from hen's eggs is provided in liquid form at a
concentration of
between 0.01 g and 20 g/100 ml of nutritional composition according to the
invention.
Since both omega-3 fatty acids and MCT fatty acids have been available of late
in powdered form, it is also possible for the composition according to the
invention to be provided in a powdered form.
Another possible component of the nutritional composition according to the
invention includes tocotrienols. Vitamin E is known to be composed of 8
isoforms
with different biological activities, namely alpha, beta, gamma, and delta
tocopherol and alpha, beta, gamma, and delta tocotrienol. According to recent
studies, tocotrienols in particular are significantly more effective than the
alpha
tocopherol that has been used most often up to this point, which is also
available
in synthetic form. There is a tocotrienol extract available on the market,
which
has a very powerful antioxidant effect and is neuroprotective, for example in
Alzheimer's disease and stroke situations. An anti-cancer effect has just been
demonstrated and some studies have demonstrated a reduction of cholesterol.
Tocotrienols can be used as a stand-alone antioxidant for preserving the
nutritional composition according to the invention; they should be used in a
concentration of 0.01 to 10 g/100 ml of a liquid nutritional composition.
Another possible component of the nutritional composition according to the
invention is ubiquinone. Ubiquinone, the so-called vitamin Q10, is an
essential
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substance for energy production (electron transport) in the mitochondria of
the
cells. In addition, ubiquinone is a very important fat-soluble antioxidant. It
is also
produced in small quantities in humans as a byproduct of sterol synthesis
(main
product cholesterol). Similar to cholesterol, however, it is also absorbed
with
food. The supply of it in food is essential for body function. Ubiquinone is
in
particular essential for tissues that consume large amounts of energy such as
the
heart muscle. Accordingly, very low levels have been measured in the heart
muscle in cases of cardiac insufficiency. Past studies have demonstrated an
improvement in cases of cardiac insufficiency through administration of high
dosages of ubiquinone. There are also indications that ubiquinone could be
necessary for brain function. An influence on diseases such as
arteriosclerosis
has also been described. Up to now, the main problem with administering
ubiquinone has been extreme lipophilia that results in a low resorption of
less
than 5% in tablet form. In the context of the invention, it has turned out
that the
nutritional composition in the form of a liquid beverage enables optimum
emulsion of the ubiquinone and leads to an enormous increase in resorption so
that it is possible for the first time to observe truly relevant plasma and
tissue
levels in the human body. Preferably, approximately 0.001 to 5 g/100 ml should
be added to the liquid nutritional composition.
Other possible components of the nutritional composition according to the
invention include extracts from red rice or green tea.
Red rice is the result of an inoculation of rice with a fungus, the monascus
ruber,
which produces a red color. This recipe comes from traditional Chinese
medicine; thanks to its bacteria-inhibiting action, the dried powder of ground
red
rice has been enthusiastically embraced for use as a preservative in foods. In
traditional Chinese medicine, red rice has also been used to treat diarrhea.
Red
rice has also been recently demonstrated to have a cholesterol-reducing
action,
which is due to the cholesterol synthesis inhibitors (HMG CoA reductase
inhibitor
and statins) generated by the fungus. In addition to the cholesterol level-
reducing
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action, red rice extract can also be used as a preservative in the nutritional
composition according to the invention. In the context of the invention, it is
preferable to use a red rice extract dosage of approximately 0.001 to 10 g/100
MI
of liquid nutritional composition.
In addition to caffeine, green tea extract also contains a series of highly
effective
antioxidants such as quercetin, epigallocatechin, etc. Caffeine is very
important
for releasing fatty acids from the fatty tissues and can therefore have a
positive
influence on the weight loss achievable using the nutritional composition
according to the invention.
Other possible components of the nutritional composition according to the
invention include krill phospholipids. By contrast with fish oil, the liquid
extract
from krill is primarily composed of phospholipids that essentially contain EPA
and
DHA. Krill oil is therefore suitable not only as a source of omega-3 fatty
acids that
are particularly easy for the body to digest, but also in the context of the
nutritional composition according to the invention, as an emulsifier for the
nutritional composition that is in liquid form and at the same time has a high
content of omega-3 fatty acids. The invention proposes adding krill
phospholipids
to a liquid nutritional composition in a dosage of approximately 0.01 to 20
g/100
ml.
Other possible components of the nutritional composition according to the
invention include plant sterols such as sitosterol/-ester and sitostanol/-
ester,
which are already used as cholesterol-reducing products in the food sector.
Plant sterols reduce cholesterol absorption in the small intestine. They can
achieve an up to 15% reduction of LDL cholesterol. Preferably, sitostanol/-
esters
are used in a dosage of between 0.01 and 10 g/100 ml of the liquid nutritional
composition.
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Cholestyramine or colestipol, which function as anion-exchange resins, can
also
be provided as additional components of the nutritional composition according
to
the invention. Since anion-exchange resins of this kind swell and form a gel
with
the addition of water, they can be used as part of a gelled or paste-like
dosage
form of the nutritional composition according to the invention, for example in
the
form of a yogurt or pudding. The invention proposes adding approximately 0.1
to
g/100 ml to the gelled nutritional composition according to the invention.
Ground plantago, guar flour, and dried and/or ground guava, mango, and/or
10 papaya fruits can be used as additional components of the nutritional
composition according to the invention.
Plantago (Indian psyllium) is the seed from a South Asian plant with a very
high
water-binding capacity. Ground plantago is used as a soluble and insoluble
dietary fiber for treatment of constipation. In the swollen state, plantago
also
binds to bile acids and at high dosages, can achieve a 10 to 15% reduction of
LDL cholesterol. Through complexing of oligosaccharides, plantago also causes
delayed carbohydrate absorption and therefore an improvement in glucose
tolerance. If the nutritional composition according to the invention is in a
gel or
paste-like form, e.g. in the form of a yogurt or pudding, then previously
swollen
plantago can be used as a gelling and binding agent; a dosage of between 0.1
and 10 g/100 ml of nutritional composition is suggested.
Guar flour can also be used in a similar way because its bile acid-binding
action
also causes it to have a positive impact on the cholesterol level and to exert
a
retarding action on KH resorption.
Guava, mango, and papaya fruits also contain abundant amounts of soluble and
insoluble dietary fiber, which allows them, after being dried and ground, to
be
added in powder form to the liquid or paste-like nutritional composition
according
to the invention. The dried fruits are also quite tasty and can also be used
as
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flavor enhancers. Dosages of between 0.1 and 10 g/100 ml of the nutritional
composition according to the invention are also conceivable.
Another component of the nutritional composition according to the invention
can
5 include an extract of Garcinia cambogia. This South Asian and Southeast
Asian
tropical fruit has a sour taste due to a high content of hydroxycitrate. This
substance has been clearly demonstrated in vitro to have an inhibiting effect
on
fatty acid synthesis from carbohydrates, which is the basis for the assumption
that it will have an obesity inhibiting effect. In the context of the
invention, it is
10 conceivable to use dosages of between 0.1 and 15 g/100 ml of liquid
nutritional
composition.
The invention also proposes using another component in the form of a
carbohydrate that functions as a sweetener and includes glucose and fructose
units bonded via an a-1,6 glucosidic bond. Such a carbohydrate is available in
the form of isomaltulose, e.g. known by the trade name PalatinoseTM
The above-mentioned components can be used both individually and in
combination, depending on the given indications. In the context of the
invention,
it is in particular conceivable to produce a variety of nutritional
compositions that
are in fact all based on the dual principle of a combination of omega-3 fatty
acids
at a percentage of at least 25 wt% and medium chain fatty acids with 8 to 12
carbon atoms at a percentage of at most 50 wt%, but vary in the selection of
the
additional components, depending on whether the effect is achieved primarily
by
means of a complete food, a dietetic food, or a means for treating particular
medical indications.
In addition to the above-explained additional components, it is also
conceivable
to use a multitude of other components individually or in combination, for
example lycopene, beta-carotene, alpha-carotene, lutein, zeaxanthin,
cryptoxanthin, beta-cryptoxanthin, canthaxanthin, antheraxanthin, d-limonene,
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gingerol, allyl sulfides, alliin, allicin, sulforaphane, silymarin, ellagic
acid, p-
coumaric acid, ferulic acid, sapienic acid, vanillic acid, gallic acid,
protocatechuic
acid, syringic acid, curcumin, saponin, phloretin, hesperidin, naringenin,
catechin,
epicatechin, procyanidin, quercetin, camphorol, apigenin, luteolin, flavonol,
genistein, formononetin, daidzein, malvidin, delphinidin, cyanidin, alpha
lipoic
acid, and caffeine.
Exemplary embodiment
A nutritional composition according to the invention in liquid form includes
9.2 g
of fatty acids, 9.3 g of carbohydrates, and 7.5 g of protein, with the
carbohydrates
entirely composed of sugar. The fatty acids include 5.13 g of saturated fatty
acids, 1.13 g of monounsaturated fatty acids, and 2.94 g of polyunsaturated
fatty
acids. In addition, the nutritional composition contains 1.0 g of dietary
fiber, in
particular inulin and oligofructose. In absolute terms, the fatty acid
fraction
includes 0.48 g of EPA, 0.48 g of DHA, and 1.44 g of ALA, corresponding to
26.1
wt% relative to the total weight of fatty acids and 4.5 g of medium chain
fatty
acids with 8 to 12 carbon atoms, corresponding to 48.9% of the total weight of
fatty acids.
It also contains omega-6 fatty acids in a quantity of 0.56 g, corresponding to
6.1
wt% and omega-9 fatty acids in a quantity of 0.34 g, corresponding to 3.7 wt%.
The energy allocation of the thusly composed nutritional composition was 20
en% proteins, 55 en% fatty acids, and 25 en% carbohydrates.
The thusly composed nutritional composition was prepared in the form of a
liquid
beverage and can be used as a complete food for continuous nourishment and
also as part of a diet.
